Red Onion & Goat Cheese Pancake

5 Ratings
  • 5 2
  • 4 1
  • 3 0
  • 2 2
  • 1 0

The technique for this pancake is similar to that for a Dutch baby or German pancake, but the savory onion and goat cheese combination is a surprise for those who think of pancakes as breakfast food only. Serve with a mixed green salad for a light supper or as a side dish with grilled or roasted meat.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008

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Recipe Summary test

total:
40 mins
Servings:
1

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat. Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes.

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  • Stir in water and thyme, scraping up any browned bits.

  • Meanwhile, position rack in middle of oven; preheat to 450 degrees F.

  • Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese.

  • Bake the pancake until puffed and golden, about 15 minutes.

  • Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch carefully during the last few minutes to prevent burning.) Cut the pancake into wedges and serve immediately with the balsamic syrup.

Tips

Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

Nutrition Facts

Serving Size:
1 slice (1/4 of pancake for main-dish serving)
Per Serving:
308 calories; protein 10.1g; carbohydrates 38g; dietary fiber 1.9g; sugars 20.5g; fat 11.8g; saturated fat 3g; cholesterol 98.7mg; vitamin a iu 325.8IU; vitamin c 7.6mg; folate 75.1mcg; calcium 104.6mg; iron 2.2mg; magnesium 30.2mg; potassium 315mg; sodium 273.7mg; thiamin 0.2mg; added sugar 6g.
Exchanges:

2 starch, 1 vegetable, 1 medium-fat meat, 1 fat
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